Biscoff Pumpkin Pie Cookie Cups
- FOR THE COOKIES:
- 1/4 cups Cold Butter
- 4 ounces, weight Cream Cheese
- 1 package (17 1/2 Oz. Size) Sugar Cookie Mix
- 1/2 teaspoons Cinnamon
- FOR THE FILLING:
- 6 ounces, weight Cream Cheese, Softened
- 6 Tablespoons Canned Pumpkin
- 6 Tablespoons Biscoff Spread
- 4 Tablespoons Sugar
- 4 teaspoons Flour
Adapted from tastykitchen.com
Heat oven to 350ºF. Grease 24 muffin cups and set aside.
In a large bowl, cut butter and cream cheese into sugar cookie mix until it is crumbly. Reserve 1 cup of mixture, add cinnamon and set aside. Scoop remaining mixture, 2 tablespoons at a time, over the bottoms of each muffin cup.
For the filling, in a separate bowl, combine softened cream cheese, pumpkin filling and Biscoff, stirring until smooth. Add the remaining ingredients and stir until blended. Place a generous scoop of filling onto each cookie crust. Top each cup with 2 teaspoons of reserved topping.
Bake for 18-20 minutes or until edges are set and golden brown. Let cups cool in pan completely. To remove, run a knife or spatula around the edge of each cookie to loosen.